6 Awesome Breakfast Casseroles: Velveeta Cheesy Bacon Hash Brown Bake

This week we’re sharing breakfast casserole recipes from Facebook friends. This is from Beth.


* 8 slices of bacon
* 2 Cups frozen shredded hash browns, thawed
* 1 red and 1 green bell pepper, chopped (can use frozen!)
* 1 small onion, chopped
* 12 eggs
* 1/3 C sour cream
* 3/4 pound Velveeta, thinly sliced


  1. Cook bacon in skillet and set aside to drain on paper towel lined plate.
  2. Add onions and bell peppers to skillet and saute in bacon drippings until tender, about ten minutes.
  3. Spray a 9×13 inch pan with cooking spray and spread pepper and onion mixture into the bottom. Spread hash browns over the top.
  4. Crack the twelve eggs into a large mixing bowl and beat well.
  5. Add sour cream and beat that into the eggs until smooth and creamy.
  6. Pour eggs over the vegetables and hash browns in the pan.
  7. Crumble bacon and sprinkle over the top of eggs.
  8. Place slices of Velveeta over the top and bake at 350 for 40 minutes or until center is set.
  9. Allow to cool for ten minutes before serving.

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